Matt Lafavers

Digital Access For Only $0.99

Matt Lafavers says he usually does the cooking for his family, and that includes Memorial Day weekend grilling. “There’s nothing better than watching people enjoy something you created,” he says. Try his easy-to-prepare, sweet and spicy pork tenderloin with charred vegetable skewers for a colorful ensemble that will brighten any paper plate.

Dana Burlin

Owner, Pickles BBQ & Icehouse

The “Triple B” stands for bacon, blue cheese and barbecue sauce in this hefty burger, which is made with both beef and smoked brisket and requires two hands to hold. Dana Burlin, who’ll be running Pickles BBQ & Icehouse on Memorial Day, recommends preparing the patty to medium-rare and serving with her Jalapeño Smoked Creamed Corn — a dish that’s best made with smoked corn kernels fresh off the cob.

Chad Decker

Owner, Hard Eight BBQ

Skewer chicken or shrimp, or a combination of both, with jalapeño and onion slivers to make Hard Eight BBQ’s famed bacon-wrapped “poppers,” which are good for feeding a crowd or for pairing with a grilled steak to make dinner for two. Chad Decker also likes to fire up the deep fryer for his Shiner Bock-battered onion rings, another crowd-pleaser. “I get all kinds of requests from different family members about what they want for Memorial Day,” he says. “I usually just want a steak.”

Freelance writer Celestina Blok is the grill-master in her household, having learned from her dad how to ignite coals with a cold beverage in hand.

1. In a grill pan, smoke frozen corn in smoker at 250 degrees for 45 minutes.

2. Heat butter over medium-high heat. Add flour all at once, whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally.